Zinfandel makes a great pairing with holiday meals. Flavors that range from bright and fruity to dark and spicy make Zinfandel an extremely food-friendly red wine, whether you’re serving turkey, ham, stuffing, mashed potatoes, vegetables or beyond.
If your holiday get together also includes a variety of tastes when it comes to wine, Ravenswood has you covered. The Sonoma, California winery produces a variety of Zinfandels that are worthy of a spot at your table.
If you or your guests prefer red wine on the lighter to medium side, try the 2009 Ravenswood Vintners Blend Old Vine Zinfandel. This wine spent 14 months in 25% new French oak barrels.
Fun, fruity and approachable, this Zinfandel is bursting with ripe berries. The Vintners Blend has mouthwatering flavors of raspberry, plum and boysenberry, with a touch of black pepper at the end.
For those who like a little more oomph to their Zin there is the 2008 Ravenswood Sonoma County Old Vine Zinfandel. This wine is 84% Zinfandel rounded out with 8% Petite Sirah, 6% Carignan and 2% mixed black grapes. The grapes come from vineyards in the Dry Creek, Sonoma, Alexander and Russian River Valleys.
Compared to the first Zinfandel, the Sonoma Zin has darker fruit notes. Black cherry, plum, blueberry and blackberry mingle with black pepper, cedar, tobacco and baking spices. The tannins, while more pronounced than with the Vintners Blend, are still soft and give a fuller structure to the wine. Well-balanced acidity and a nice lingering finish are sure to make this wine a crowd-pleaser.
For those who like their Zinfandel dark and intense there is the 2008 Ravenswood Teldeschi Zinfandel. The grapes for this wine come entirely from the Teldeschi vineyard in Dry Creek Valley. The Zinfandel is blended with 20% Petite Sirah, 3% Carignan and 2% Alicante Bouschet. The wine spent 20 months in French oak, of which 31% was new.
The Teldeschi Zinfandel lures you in with aromas of black fruits, spice and chocolate. The taste is rich and exciting. Blackberry, dark plum and black cherry are layered with coffee, dark chocolate, nutmeg, cigar box and a hint of vanilla. Silky tannins give the wine a lush and velvety mouthfeel. The flavors in the wine continue to expand as it mixes with air so you may want to decant the bottle before serving.
Have your guests taste each wine and pick their favorite to enjoy during the meal, or start with the lightest Zinfandel and move to the heaviest as your feast progresses.
If you would rather pick one Zinfandel to serve at your meal, match the intensity of the wine with the intensity of the flavors in the food. If the dishes you’ll be serving are lighter, go for a fruit-forward, juicy Zinfandel. If your dishes are rich and hearty, serve a full-bodied Zinfandel that has spicy and earthy notes.
Ravenswood Vintners Blend Zinfandel 2009, $10. 13.5% abv.
Ravenswood Sonoma County Old Vine Zinfandel 2008, $16. 14.5% abv.
Ravenswood Teldeschi Zinfandel 2008, $35. 14.5% abv.